Truffled Wild Mushroom Lasagna Recipe

Name: Truffled Wild Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups thinly sliced leek; 8 garlic cloves, thinly sliced; 3/8 teaspoon salt, divided; 7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided; 4 cups sliced shiitake mushroom caps (about 1 pound); 2/3 cup Cotes du Rhone or other fruity red wine; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh sage; 3 tablespoons white truffle oil; 1 teaspoon black pepper, divided; 2 1/2 cups 1% low-fat milk; 1 bay leaf; 2 tablespoons butter; 3 1/2 tablespoons all-purpose flour; 1/8 teaspoon ground nutmeg; 2 cups fat-free ricotta cheese; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon grated lemon rind; Cooking spray; 8 ounces precooked lasagna noodles; 1 cup (4 ounces) shredded part-skim mozzarella cheese; 1 cup (4 ounces) grated fresh Parmesan cheese

Servings: persons

1 tablespoon olive oil
2 cups thinly sliced leek
8 garlic cloves, thinly sliced
3/8 teaspoon salt, divided
7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided
4 cups sliced shiitake mushroom caps (about 1 pound)
2/3 cup Cotes du Rhone or other fruity red wine
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
3 tablespoons white truffle oil
1 teaspoon black pepper, divided
2 1/2 cups 1% low-fat milk
1 bay leaf
2 tablespoons butter
3 1/2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups fat-free ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
Cooking spray
8 ounces precooked lasagna noodles
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

1
Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; saute 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; saute 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper.
2
Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180u00b0 or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.
3
Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; saute 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
4
Preheat oven to 350u00b0.
5
Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350u00b0 for 30 minutes. Remove from oven; increase oven temperature to 450u00b0. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.
6
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1394

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups thinly sliced leek, 8 garlic cloves, thinly sliced, 3/8 teaspoon salt, divided, and more.

Yes, Truffled Wild Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Truffled Wild Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions